Number of applicants matched to each discipline grouped by (a) clinical disciplines, (b) diagnostic disciplines, and (c) surgical disciplines. by Lucy Hui (17538542)

Droplet-based microfluidics can be used to model clustered bacterial growth. by Justin Greene (306625)

Trends and projection of under-5 mortality in Bangladesh. by Shayla Naznin (13014015)

Subjects:

Visualization of under-5 mortality rate in Bangladesh. by Shayla Naznin (13014015)

Subjects:

Under-5 mortality rate and projections in Bangladesh. by Shayla Naznin (13014015)

Subjects:

K-fold cross validation accuracy of different models. by Shayla Naznin (13014015)

Subjects:

Effect of 0.1mM salicylic acid (SA) or hydrogen peroxide (H₂O₂) and salt treatment (0 and 75 mM NaCl) on in the guaicaolperoxydase activity (GPOX) in shoots (... by Amal Bouallegue (21512298)

Effect of 0.1mM salicylic acid (SA) or hydrogen peroxide (H₂O₂) and salt treatment (0 and 75 mM NaCl) on malondialdehyde (MDA) level in shoots (A) and roots (... by Amal Bouallegue (21512298)

DALYs rate and SDI across all regions between1990 and 2021 (a). DALYs rate across all countries in 2021 by SDI (b). DALYs disability-adjusted life years, SDI socio-demographic inde... by Juanjuan Li (399633)

Effect of Oxamate, LBP, or their combination on partial glycolysis metabolites in A549 and NCL-H1975 cells after 24 hours of treatment. by Siyu Yuan (7425719)

Expression levels of SACMV DNA-A and DNA-B encoded virulence factors in TME3 and T200 at 12, 32 and 67dpi measured by RT-qPCR. by Bulelani L. Sizani (21485746)

Comparison of the cohesion ranges of different food categories under IDDSI levels. by Muxi Chen (9294270)

Subjects:

Relationships between cohesiveness and IDDSI levels. by Muxi Chen (9294270)

Subjects:

Hardness increase across different IDDSI levels and food categories. by Muxi Chen (9294270)

Subjects:

Relationships between adhesiveness and IDDSI levels. by Muxi Chen (9294270)

Subjects:

Comparison of adhesiveness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

Subjects:

Cohesiveness changes across IDDSI levels and food categories. by Muxi Chen (9294270)

Subjects:

Adhesiveness changes across different IDDSI levels and food categories. by Muxi Chen (9294270)

Subjects:

Statistical analysis of adhesiveness, hardness, and cohesiveness across IDDSI levels. by Muxi Chen (9294270)

Subjects:

Comparison of hardness ranges for different food categories under IDDSI levels. by Muxi Chen (9294270)

Subjects: